honey mus
Difficulty: Easy
Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 633 / Protein 12g / Carbohydr. 17g / Fat 12g
Ingredients (2 servings)
| 500 g | white asparagus |
| 100 ml | vegetable oil |
| 2 | eggs |
| 2 tsp | mustard (medium hot) |
| 1 stalk | green onions |
| 2 tsp | sugar |
| 1 | lemon (juice) |
| salt | |
| pepper |
Utensils
large saucepan, skimmer, vegetable peeler, large bowl, cutting board, knife, small bowl
Wine Tip
Verdicchio
Enjoy this asparagus salad with a glass of Verdicchio. Its playful acidity and fruit forward notes pair well with the dish’s flavors.
Step 1
Peel asparagus and cut off ends.
vegetable peeler, cutting board, knife
500 g white asparagus
Step 2
In a large saucepan, add asparagus to salted and sugared water and bring to a boil over medium heat. Blanche for approx. 5 min.
large saucepan
salt / sugar
Step 3
In a small saucepan, hard boil two eggs in salted boiling water for approx. 8 – 10 min.
large saucepan
2 eggs / salt
Step 4
Cut green onion into fine rings. Separate egg white and yolk and cut into small cubes. Cut asparagus into bite-sized pieces.
cutting board, knife
1 stalk green onion
Step 5
For the dressing, mix egg yolks, mustard, sugar and lemon juice together in a small bowl. Add vegetable oil in a slow and steady stream while continuously whisking until a smooth emulsion forms. Season to taste with salt and pepper.
whisk, small bowl
2 tsp mustard / 2 tsp sugar / 1 lemon (juice) / 100 ml vegetable oil / salt / pepper
Step 6
In a large bowl, mix together green onion, egg whites, asparagus, and dressing. Enjoy!
large bowl
Dining and Cooking